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  • 1
    Electronic Resource
    Electronic Resource
    SALTINE CRACKER FLAVOR: PREPARING A MIXTURE TO ENHANCE CRACKER FLAVOR (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The amount of free amino and organic acids produced in 25-hour fermentation were measured. A mixture to enhance cracker flavor was prepared. The mixture was added to a short-time saltine cracker formula (2 hr fermentation). Sensory evaluation showed that the mixture fully duplicates flavor and aroma for 25 hr fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10059.x
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  • 2
    Electronic Resource
    Electronic Resource
    Studies on the Gelatinization of Starch I. Competition for water by protein and cellulose derivatives (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Some effects of egg albumen, gelatin, methyl cellulose c(MC) and carboxymethyl cellulose (CMC) on the gelatinization of unmodified corn and waxy maize starches are reported. The effect of increasing concentrations of those four substances on gelatinization of the starch was determined at 70, 80, and 100°C, and with 40, 60, and 80% moisture. The main criterion for the amount of gelatinization was the susceptibility of the starch to beta-amylase.Albumen, at the higher concentrations employed, inhibited gelatinization of the starches heated at 70°C with 60 and 80% moisture but did not affect degree of gelatinization at higher moisture levels or at higher temperatures. Gelatin inhibited gelatinization of the starches heated at 70°C more than did albumen, and inhibited to some degree the gelatinization of starches heated to 80°C with 60% moisture. At higher moisture levels and temperatures, gelatin had no effect on extent of starch gelatinization. Methyl cellulose significantly affected starch gelatinization at 70°C but had less and no effect at 80 and 100°C, respectively. Carboxymethyl cellulose had pronounced effect on starch gelatinization at all temperatures and moisture levels except the 80% moisture level system heated at 100°C.In bread dough containing between 36 to 38% moisture, starch gelatinization increased with temperature in the center of the loaf. The rate of increase of starch gelatinization was less than the rate of increase of temperature during baking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01785.x
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  • 3
    Electronic Resource
    Electronic Resource
    CUTANEOUS EXTRACELLULAR GLUCOSE KINETICS IN ACNE PATIENTS RECEIVING PHENFORMIN (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 148 (1968), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1968.tb27756.x
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  • 4
    Electronic Resource
    Electronic Resource
    Ultrasonic wave propagation in temperature gradients (1987)
    Springer
    Journal of nondestructive evaluation 6 (1987), S. 147-157 
    Details
    ISSN: 1573-4862
    Keywords: Ray tracing ; ultrasonic wave propagation ; welding
    Source: Springer Online Journal Archives 1860-2000
    Topics: Electrical Engineering, Measurement and Control Technology , Mathematics
    Notes: Abstract Ultrasonic methods are being developed for sensing and control of high temperature material processes such as welding and solidification. One of the problems in these methods is the distortion of the sound field caused by the change in material properties due to temperature gradients. This paper describes a ray-tracing method for calculating the effects of temperature on ultrasonic propagation in such systems. In the ray-tracing method, the material is conceptually divided into a number of plane layers. The refraction at each layer boundary is calculated from Snell's law using the sound speeds determined from the temperatures of the adjacent layers. The time required for an ultrasonic pulse to traverse each layer is also calculated, allowing the determination of the total time along a particular path. The method is applied to calculating the time of arrival of echoes from various interfaces around a molten weld pool.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00568010
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  • 5
    Electronic Resource
    Electronic Resource
    Numerical calculations of acoustic emission (1987)
    Springer
    Journal of nondestructive evaluation 6 (1987), S. 159-166 
    Details
    ISSN: 1573-4862
    Keywords: Acoustic emission ; finite element ; finite difference
    Source: Springer Online Journal Archives 1860-2000
    Topics: Electrical Engineering, Measurement and Control Technology , Mathematics
    Notes: Abstract Two computer programs which solve the partial differential equations for sound propagation numerically are applied to the study of problems in acoustic emission. The programs use finite difference and finite element techniques to calculate sound fields due to distributions of sources in complex geometries in two dimensions. The potential to handle more complex geometries and to model more realistic sources is the main advantage of these numerical calculations over the analytic calculations. The main disadvantage of the numerical techniques is the cost of obtaining results since a large main frame computer or supercomputer is required. Both numerical methods are found to agree well with analytic calculations using Green's functions. The finite difference method agrees very well with the analytic calculations but, in its current implementation, is much slower and contains more numerical noise compared to the finite element method. The finite element method has the additional advantage of being capable of handling more complex geometries than the finite difference method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00568011
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  • 6
    Electronic Resource
    Electronic Resource
    Pulsed laser energy through fiberoptics for generation of ultrasound (1993)
    Springer
    Journal of nondestructive evaluation 12 (1993), S. 187-192 
    Details
    ISSN: 1573-4862
    Keywords: Fiberoptics ; ultrasound ; laser generation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Electrical Engineering, Measurement and Control Technology , Mathematics
    Notes: Abstract Laser pulses are an effective, noncontacting technique for generating ultrasound in materials. However, for this approach to be practical, a versatile and safe method of delivering the laser pulses must be developed that eliminates exposed beams steered by mirrors and focused by lenses. Investigations by several researchers using fiberoptic delivery systems indicate that fiberoptics may be a viable method for the delivery of laser energy to generate acoustic energy. The main problem experienced with the fiberoptic delivery systems has been the inability to deliver high-energy, short-duration pulses via a fiber for thousands of pulses with no fiber damage and with constant energy output. This paper presents a technique for laser generation of sound using fiberoptics that continuously delivers sustained 20 ns pulses at a pulsing rate of 30 Hz from a doubled, Q-switched Nd:YAG laser operating at 532 nm with output energy from the fiber-optic system up to 26 mJ/pulse. The delivery system is used to excite ultrasound in a molten weld pool as part of a research effort to develop a noncontacting sensing system for real-time weld inspection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00567086
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  • 7
    Electronic Resource
    Electronic Resource
    Porphyria (1972)
    [s.l.] : Nature Publishing Group
    Nature 240 (1972), S. 59-59 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] SIR,-Recently McDonagh (Nature, 237, 297; 1972) pointed out that Matthews-Roth and associates demonstrated the effectiveness of /3-carotene in protecting patients with erythropoietic protopor-phyria (EPP) against the photosensitizing action of protoporphyrin-IX. In the interest of assigning proper ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/240059b0
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  • 8
    Electronic Resource
    Electronic Resource
    Unicycling (1990)
    [s.l.] : Nature Publishing Group
    Nature 348 (1990), S. 9-9 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] SIR-Thanks to John Maddox for giving an update on the kinematics of bicycling (Nature 346, 407; 1990). I believe the uni-cycle should be the optimum general exercise device. Not only does it require vigorous leg exercise, but it forces the user rhythmically to employ muscles of the abdomen, ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/348009b0
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  • 9
    Electronic Resource
    Electronic Resource
    Analysis of bread flour constituents (1964)
    Springer
    Plant foods for human nutrition 11 (1964), S. 256-268 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Description / Table of Contents: Résumé Des composés organiques, présents en très faible quantités, régissent le profil de saveur du pain. Des acides organiques, des alcools, des esters et des composés carbonyliques ont été identifiés, et évalués, quantitativement par chromatographie sur papier, sur colonne, et en phase vapeur. Du fait des faibles quantités de la plupart des composants organiques de saveur, un système d'extraction et de concentration doit être utilisé pour réussir les analyses. La séparation en classes et la concentration peut être obtenue de façon la meilleure par formation de dérivés. Les solvants de développement, les systèmes vecteurs, et les techniques de chromatographie, doivent être soigneusement selectionnés pour chaque groupe de composants. Les réussites dans le domaine de l'analyse des composants de la saveur du pain ont été significatives ces dernières années, du fait du développement des techniques chromatographiques,
    Abstract: Zusammenfassung Die Geschmackseigenschaften von Brot werden durch in sehr geringen Mengen vorhandene organische Verbindungen bedingt. Mittels Papier-, Säulen- und Gaschromatographie wurden organische Säuren, Alkohole, Ester und Karbonylverbindungen ermittelt und mengenmäßig bestimmt. Die äußerst geringen Mengen der Mehrzahl der organischen Geschmackskomponenten können nur mit einer Methode, die Extraktion und Konzentration umfaßt, erfolgreich analysiert werden. Diese Trennung in Gruppen und Konzentration wird am besten über die Bildung von Sekundärverbindungen erreicht. Hierbei muß für jede Gruppe von Komponenten eine sehr sorgfältige Auswahl der Entwicklungslösungen, der Vektorsysteme und der chromatographischen Technik getroffen werden. Die bedeutenden Fortschritte der chromatographischen Techniken der letzten Jahre sind der Grund für die Erfolge auf dem Gebiete der Analyse der Geschmackskomponenten von Brot.
    Notes: Summary Organic compounds present in minute quantities are responsible for bread flavor profile. Organic acids, alcohols, esters and carbonyl compounds have been identified and estimated, quantitatively, by use of paper, column and vapor-phase chromatography. Because of the minute quantities of most organic flavor constituents, some system of extraction and concentration must be employed for successful analysis. Separation into classes and concentration is best accomplished by formation of derivatives. Developing solvents, carrier system, and techniques of chromatography must be carefully selected for each group of compounds. Success in the analysis of bread flavor constituents has been significant in recent years because of the development of chromatography techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01102090
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  • 10
    Electronic Resource
    Electronic Resource
    Estimating wave energy from a wave record (1977)
    Springer
    Ocean dynamics 30 (1977), S. 26-30 
    Details
    ISSN: 1616-7228
    Source: Springer Online Journal Archives 1860-2000
    Topics: Geosciences , Physics
    Description / Table of Contents: Zusammenfassung Diese Arbeit befaßt sich mit der Berechnung der Wellenenergie aus Zeitserien-Aufzeichnungen von Wellenhöhen. Verschiedene Methoden werden benutzt zur Berechnung der Wellenenergie. Es wird dargelegt, daß bei Aufzeichnungen, die eine Anzahl verschiedener Frequenzen enthalten, die Anwendung der Fourier-Analyse die genaueste Methode zur Bewertung der Wellenenergie ist.
    Abstract: Résumé Cette note concerne le calcul de l'énergie de la houle à l'aide d'une série d'enregistrements minutés de hauteurs de vagues. Diverses méthodes sont utilisées pour estimer l'énergie de la houle. Pour les enregistrements qui comportent une quantité notable de fréquences différentes, on montre que la méthode la plus précise pour l'évaluation de l'énergie de la houle est l'analyse de Fourier.
    Notes: Summary This note is concerned with the calculation of wave energy from a time series record of wave heights. Various methods are used to estimate the wave energy. For wave records that contain a number of different frequencies, it is shown that the most accurate method for calculating the wave energy is by the use of Fourier analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02227052
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